Recipe Details
Ingredients
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1onion, chopped
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1clovegarlic, minced
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2teaspoonsvegetable oil
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2cupsskim milk
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1cupchicken broth
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3tablespoonsall-purpose flour
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½teaspoonsalt
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¼teaspoonground black pepper
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½cupgrated Parmesan cheese
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16ouncesdry fettuccine pasta
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1(16 ounce) packagefrozen broccoli florets
Cooking Directions
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In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
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In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium-low heat, frequently stirring, until sauce is thick. Stir in Parmesan cheese.
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Meanwhile, cook pasta in boiling water. Add broccoli to pasta for the last several minutes of cooking. Continue cooking until pasta is al dente.
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Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories292 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
7% |
| Cholesterol 6mg |
2% |
| Sodium 360mg |
16% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 4g |
13% |
| Total Sugars 6g |
|
| Protein 14g |
28% |
| Vitamin C 25mg |
28% |
| Calcium 150mg |
12% |
| Iron 2mg |
11% |
| Potassium 258mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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